Wild Seaweed Spaghetti Bolognese
And here we have another take on using seaweed spaghetti as a natural and wild pasta replacement. This time we made a gently cooked sauce, which is just so, so good.
- 2 portions of dry sea spaghetti
- 1 shallot
- 1-2 cloves of garlic
- 1-2 sticks of celery
- 1 stalk of thyme or oregano
- 1 cup of organic tomato sauce with chunks – (get a good one as this will determine the quality of your dish)
- 1 cup of fresh mung sprouts
- a handful of roughly chopped parsley
- 1 TBLS of tamari
- juice of 1/4-1/2 of lime
- unprocessed sea salt to taste
- seaweed sprinkle of your choice (optional)
- 2 TBLS of extra virgin coconut oil
Soak the seaweed in hot water for 20mins or follow the instructions on the packet (gently simmering the seaweed is also a good idea). We used Icelandic seaweed spaghetti from Seamore to make this.
While the seaweed is soaking/simmering prepare the sauce. Preheat a heavy-bottomed pan on medium heat. Add coconut oil and let it melt. Then add finely chopped shallot, minced garlic, finely chopped celery sticks, and thyme or oregano. Sweat for a minute or two until the shallots and celery soften, then add the sprouts, tamari, and tomato sauce and simmer on the lowest heat for 4-5 minutes. Season to taste. Finally, top with roughly chopped parsley, drizzle with lime juice, and mix in the prepared seaweed spaghetti. Serve immediately sprinkled with extra seaweed sprinkles and drizzled with extra virgin olive oil.
Aiste & Joel